Haccp Plan
March
08
March
08
SSTH, Swiss School of Tourism & Hospitality
SSTH, Swiss School of Tourism & Hospitality
ED2
keith bruce
HACCP Hazard Analysis & Critical Control Point
ED2
keith bruce
HACCP Hazard Analysis & Critical Control Point
08
Fall
08
Fall
Stage 1: Hazard Identification
a. Intended Use i. The people who are eating this recipe are students, teachers and workers of the school. Any of them are vulnerable to this recipe because this recipe is served to all of the people in this establishment, food borne illnesses can spread widely and easily especially dealing with beef.
b. Menu ii. Based on the menu we do not need chief’s expertise to prepare and cook the food. All the equipment with the oven to bake the Flank steak in and the cutting boards to prepare the meat for baking. c. General characteristics of the food iii. Flank steak, Rolled style – Steak, with vegetables rolled inside the steak.
d. Preparation process and activities conducted at each steps (in the flow of food
Purchase Make sure they are fresh produce when they are being bought Receive No hazards for receiving Store Make sure that they go to their respective areas such as refrigerator for the bell peppers and garlic cloves and dry storage.
Prepare Make sure all dirt is washed off of the vegetables and all properly peeled. Holding Make sure the Flank steak is ready to be prepared for baking, meaning it has been Cooking Make sure the steak has been baked evenly, in and out of the dish. Holding Keep the finished product in ½ gastronome and wrap it with saran wrap
Serve No hazards
e. Handling the food iv. It is a same day service,
08
March
08
SSTH, Swiss School of Tourism & Hospitality
SSTH, Swiss School of Tourism & Hospitality
ED2
keith bruce
HACCP Hazard Analysis & Critical Control Point
ED2
keith bruce
HACCP Hazard Analysis & Critical Control Point
08
Fall
08
Fall
Stage 1: Hazard Identification
a. Intended Use i. The people who are eating this recipe are students, teachers and workers of the school. Any of them are vulnerable to this recipe because this recipe is served to all of the people in this establishment, food borne illnesses can spread widely and easily especially dealing with beef.
b. Menu ii. Based on the menu we do not need chief’s expertise to prepare and cook the food. All the equipment with the oven to bake the Flank steak in and the cutting boards to prepare the meat for baking. c. General characteristics of the food iii. Flank steak, Rolled style – Steak, with vegetables rolled inside the steak.
d. Preparation process and activities conducted at each steps (in the flow of food
Purchase Make sure they are fresh produce when they are being bought Receive No hazards for receiving Store Make sure that they go to their respective areas such as refrigerator for the bell peppers and garlic cloves and dry storage.
Prepare Make sure all dirt is washed off of the vegetables and all properly peeled. Holding Make sure the Flank steak is ready to be prepared for baking, meaning it has been Cooking Make sure the steak has been baked evenly, in and out of the dish. Holding Keep the finished product in ½ gastronome and wrap it with saran wrap
Serve No hazards
e. Handling the food iv. It is a same day service,